Vegetable Beef Soup [3-1/2 Hours]

This International soup features Cross Cut Beef Shanks 1 teaspoon Fresh Ground Black Pepper, Water 1 Bay Leaf, Garlic (finely 1 Carrot (finely chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 8

Calories: 1138.4

Dietary: Gluten-free

Description

This International soup features Cross Cut Beef Shanks 1 teaspoon Fresh Ground Black Pepper, Water 1 Bay Leaf, Garlic (finely 1 Carrot (finely chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

4 lbs Cross Cut Beef Shanks
1 teaspoons Fresh Ground Black Pepper
8 cups Water 1 Bay Leaf
3 cloves Garlic (finely 1 Carrot (finely chopped)

Directions

1
chopped) 1 Stalk Celery (broken into 1 lg Onion (caorsely chopped) -three pieces, with leafs 1 ts Salt 4 Beef Bouillon CubesGROUP_B3 c Tomato Juice 3 Stalks Celery (chopped) 1 ts Thyme 2 Potatoes (one inch cubes) 8 md Mushrooms 1 c Each, Fresh or Frozen 5 Carrots (coarsely sliced) Peas, Corn & Green Beans Brown beef in bottom of dutch oven over medium-high
2
heat .
3
Add water and bring to a boil.
4
Skim foam.
5
Add all remaining Group "A" ingredients,cover and bring to gentle boil.
6
Cook for approximately three hours.
7
Remove from heat.
8
Strain liquid; discard all solids except the beef.
9
Remove all lean meat from bones, cube and return to broth.
10
Except for the potatoes, add all Group "B" ingredients and simmer for 20 minutes.
11
Add the potatoes during the last 10 minutes.
12
Skim excess fat before serving (easiest when soup has been refrigerated)

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1138.4kcal

% Daily Value *
Total Fat 68.1g105%
Saturated Fat 27.2g136%
Cholesterol 354.1mg119%
Sodium 327.3mg14%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 118.2g237%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 312, baking, bay, beef, black, boiling, carrot, chopped, cross, cut, finely, fresh, garlic, ground, hours, international, leaf, pepper, shanks, simmering

Read it online: https://www.chefs-mate.com/recipe/vegetable-beef-soup-3-1-2-hours/